4.9
(26)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
Step 2
Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.
Step 3
Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.
Step 4
Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).
Step 5
Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.
Your folders
budgetbytes.com
4.8
(101)
10 minutes
Your folders
gimmesomeoven.com
4.7
(340)
15 minutes
Your folders
onelovelylife.com
5.0
(4)
Your folders
carlsbadcravings.com
9 minutes
Your folders
selfproclaimedfoodie.com
5.0
(3)
35 minutes
Your folders
gimmesomeoven.com
4.7
(482)
15 minutes
Your folders
waltonspot.com
Your folders
lilluna.com
Your folders
gimmesomeoven.com
4.7
(490)
15 minutes
Your folders
gimmesomeoven.com
4.7
(490)
15 minutes
Your folders
gimmesomeoven.com
4.7
(490)
15 minutes
Your folders
littlespicejar.com
4.9
(33)
10 minutes
Your folders
mexicanfoodjournal.com
4.0
(58)
30 minutes
Your folders
itisakeeper.com
4.7
(50)
8 minutes
Your folders
lilluna.com
5.0
(56)
15 minutes
Your folders
tastesbetterfromscratch.com
4.9
(49)
15 minutes
Your folders
addapinch.com
5.0
(6)
3 minutes
Your folders
foodnetwork.com
4.2
(20)
Your folders
isabeleats.com
4.6
(160)
8 minutes